The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings

(Hardback)

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Description

Many wine drinkers would like to be more adventurous but are reluctant to experiment by choosing an unknown wine that may disappoint. There are literally tens of thousands of wines and scores of countries around the globe producing them and shelf after shelf of different Merlots or Pinot Grigio can be a little intimidating. How to choose the right wine is one problem, deciding on what to serve it with is another. Why do some wines taste better with some foods and why do other wines taste dreadful when paired with certain dishes This comprehensive review of wine and food offers the information needed so that people will feel empowered and ready to experiment with their wine selections and then be able to pair them with the right foods for a memorable taste experience. Every major wine producing country in the world is covered, the wine producing regions within those countries, grapes used, and the styles of wines made. Every major cuisine of the world is covered including many of the most popular dishes. The reader is then shown how to marry the right wine with the right food. Easy and accessible, this reference belongs on the shelves of any true oenophile as well as the novice wine lover.

Reviews

This book provides a fine introduction to the wines of the world andtheir interplay with food. Public libraries will best benefit from its content, although academic libraries may find it useful for programs of nutrition, culinary arts, or hospitality. * American Reference Books Annual *
Philpott's guide to wines of the world is very comprehensive covering wine regions that will be well known to the reader as well as ones that often are overlooked yet deserve our attention. The guide also takes us into the domain of regional cuisines. While Philpott does not hesitate to comment on the reputations of wines, I like very much that he acknowledges the subjectivity of taste. A must for all oenophiles. -- Robert C. Ulin, Professor of Anthropology, Rochester Institute of Technology
One of lifes great pleasures, pairing food with wine can also be a daunting challenge. This book offers a clear and comprehensive reference to the subject. -- Paul Cohen, University of Toronto

Author Bio

Don Philpott has written about and thoroughly enjoyed - wine and food for 50 years. He is author of over 200 books including The Vineyards of France, The Wine Drinkers Almanac, Burgundy and Beaujolais, and many other titles on wine, food and travel. For many years he was food and drinks correspondent of the Press Association, the UK national news agency, travelling the world writing about wine and food. For six years he wrote a nationally syndicated wine column and for three years wrote the 'My Favorite Restaurant' column in Caterer and Hotelkeeper magazine in which he invited scores of celebrities out to lunch or dinner at their favorite restaurants to talk about wine and food. He has written about wine and food for leading publications in the UK and U.S. and was a founding member of the British Academy of Gastronomes. His travels have taken him to all the worlds major wine producing regions.